Rabdi is a popular north Indian sweet recipe. Traditionally rabdi is made by simmering milk for a long time until the milk reduces to almost half the original quantity. But in this recipe, I share a quick rabdi recipe using flour and milk powder mixture. I also share a few basic things which should be kept in mind while making rabdi at home and it will always turn out perfect. Do try this!
The key to making instant rabdi at home are
- use a heavy-bottomed pan or nonstick pan to prepare this recipe. Otherwise, milk may cream may stick to the bottom and you may have a burnt smell.
- I made a flour and milk powder mixture to give a thickness of rabdi, but you can use only milk powder or condensed milk for instant rabdi.
- Keep stirring occasionally while the milk is boiling also do not over-stir it.
- chilled rabdi for a minimum of 2 hrs before serving.
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Recipe video
Instant rabdi recipe | quick rabdi recipe | how to make instant rabdi
Ingredients
- for instant rabdi
- 500 ml milk
- ½ sugar
- ½ tsp cardamom powder
- Garnish with almond and pistachio
- For instant rabdi mix
- 2 tbsp wheat flour
- 2 tbsp milk powder
- ½ cup milk
Instructions
- In a heavy bottom pan, add little water and milk. Bring it to boil on medium flame.
- Meanwhile, in a bowl, add wheat flour, milk powder, and ½ cup of milk. Mix well and make a lump-free mixture.
- Also, make a slit from soaked almonds and pistachio.
- Now add flour and milk powder mix gradually into boiled milk and mix well.
- Stir occasionally and get to a boil for 5-7 minutes. Once a layer of cream is formed over the milk, stick it to the sides of the vessel.
- When milk is slightly thick then add sugar and mix well.
- When sugar is completely dissolved, add cardamom powder and almond pistachio slits in it.
- Switch off the flame and cool down rabdi mixture completely.
- Then scrape off the collected cream from the sides and give a good stir.
- Garnished with chopped dry fruits and serve chilled.
Notes
- add little water to the pan, so the boiling milk will not stick to the bottom of the pan.
- make a lump-free flour and milk powder mixture.
- milk starts to thicken after adding flour and milk powder mixture in it.
- make a malai layer on the side of the pan, do not scrap it.
- chilled rabdi for a minimum of 2 hrs before serving.
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